贾湖原香型白酒高温堆积过程原核微生物的消长规律研究

Growth and decline of prokaryotic microorganisms during high temperature stacking fermentation of the Jiahu original flavor Baijiu

该研究解析了贾湖原香型白酒高温堆积酒醅样品中细菌菌群变化规律,并分析了温度、水分、蛋白质、淀粉、总醛、总酸等理化参数的变化规律。结果表明,在堆积过程中细菌组成变化不大,枝芽孢杆菌属(Virgibacillus)和醋酸杆菌属(Acetobacter)是优势菌群,其优势地位一直保持到堆积结束。高温放线菌科克罗彭斯特菌属(Kroppenstedtia)相对丰度最高达到14.59%,属于贾湖原香型白酒大曲中特殊微生物之一。随着堆积时长的增加,温度不断上升,淀粉、水分和蛋白质含量则处于不断下降趋势,说明堆积过程中微生物代谢比较活跃,保证了后续窖池发酵过程的顺利进行。

The change of bacterial flora in the sample of fermented grains in high-temperature stacking fermentation of Jiahu original flavor Baijiu(Chinese liquor)was investigated,and the changes of temperature,moisture,protein,starch,total aldehyde,and total acid were analyzed during the stacking fermentation.The results showed that the composition of bacteria changed little,Virgibacillus and Acetobacter were the dominate genera and their absolute dominance maintained until the end of the whole stacking fermentation process.The relative abundance of high temperature actinomycetes of Kroppenstedtia reached the highest level of 14.59%,which were the special microorganisms in the Jiahu original flavor Baijiu Daqu.With the increase of stacking time,the temperature kept rising,while the contents of moisture,protein and starch showed a decreasing tendency,indicating that the microbial metabolism was relatively active during the stacking process,which played a major role in the subsequent cellar fermentation process.